This is by far my absolute favourite Christmas recipe. This wellington is flavoured with sage and fennel, and then topped with apple for the perfect Christmas dish.
One of the best things about this recipe is it can be made gluten free. I know it can be very difficult to find gluten free vegan options for a Christmas Roast.
You can even make this recipe as individual muffin serves, if you want to avoid puff pastry altogether.
To make this recipe gluten free, you can either use certified gluten free oats, or substitute almond meal. You can also use gluten free puff pastry. Make sure to check the ingredients to ensure that it is still vegan, I’ve found vegan gluten free puff pastry in Woolworth’s and Coles in Australia.
To Make Vegan Christmas Wellington
This Christmas Wellington can seem like it has a lot of steps, but it comes together relatively easily. You can make this recipe a day ahead, so at least you’re not having to make it all on a busy Christmas day!
Start by separating out your sheets of puff pastry to defrost. I find the easiest way to do this is to insert a sharp knife between each layer and twist to separate them. Once they’re separated, lay them out so that they aren’t touching to defrost.
Preheat the oven to 180 degrees C. It’s important to not have your oven too hot, as the pastry will burn before the lentil loaf inside cooks.
Process the walnuts and oats (if you’re using them) in a processor. Pour the processed walnut mix into a large mixing bowl and add the rinsed and drained lentils. Mix with a wooden spoon.
Add the rest of the ingredients, excluding the apple, to the bowl and mix until fully combined.
Peel the backing sheet off the pastry, and then lay the pastry on a sheet of baking paper.
You can either make a single Christmas Wellington by forming the lentil mix into a large loaf shape, and place in the centre of the sheet of pastry.
Core the apple, and cut it into thin slices. Lay the apple slices evenly over the lentil loaf.
Use the second sheet to lay over the top. Trim the excess and use a small amount of plant based milk to seal the edges.
Alternatively, to make a Wellinton with the criss cross pattern, you will need to make two separate Wellintons.
Form half of the lentil mix into a loaf shape and place in the centre of the pastry sheet.
Thinly slice the apple, and lay half of the slices over the top of the lentil loaf.
Cut the corners off the puff pastry.
Cut the pastry in 1 cm wide strips from the lentil loaf out to the side on two opposite sides.
Wrap the uncut ends around the lentil loaf. Criss cross the strips over the lentil loaf, alternating sides until the loaf is covered. You may need to use some non-dairy milk on the ends of the strips to help them stick.
Decorate the top with Christmas shapes cut out of the puff pastry offcuts.
Repeat for the second Wellington.
Place Wellintongs on a baking tray, keeping the baking paper underneath. Bake for approximately 30 minutes, until pastry is golden brown.
You can make these ahead, and only part cook them the day before, and then reheat in the oven until crisp and golden prior to serving.
You can make individual parcels if you are only catering for specific people. Cut the pastry sheets into quarters and spoon a large spoonful of lentil mix into the centre of each. Top with apple puree.
Wrap the edges together at the top and press together. Bake for approximately 15 minutes, until golden.
If you would prefer to not use puff pastry, you can make this lentil mix into individual meatloaves. Grease a muffin tin with spray oil, and then form large spoonfuls into thick patty shapes in your hand. Press lightly into the muffin holes. Top with apple slices or pastry shapes.
If you’re looking for a different roast idea, check out my Sweet Mustard Glazed Christmas Roast. For ideas on sides, you could try Lemon Thyme Roasted Potatoes, Potato Salad, Crispy Bread Topped Mac and Cheese or Mint and Ricotta Green Pea Salad.
Vegan Christmas Wellington
- 2 Tbs Chia Seeds
- 6 Tbs Water
- 1 ½ cups Raw Walnuts
- 1 cup Rolled Oats or Almond Meal for GF
- 1 420 g Tin Brown Lentils rinsed and drained
- ⅓ cup Tomato Sauce or Ketchup
- ¼ cup BBQ Sauce
- 1 Tbs Vegan Worcestershire Sauce
- 2 Tbs Soy Sauce or Tamari for GF
- 1 Tbs Nutritional Yeast
- 2 Tbs Smooth Peanut Butter
- 1 Tbs Italian Herbs
- 1 tsp Dried Fennel
- ½ tsp Dried Sage
- 1 Green Apple
- 2 Sheets Vegan Puff Pastry GF if necessary
- Preheat oven to 180 degrees C.
- Separate out 2 sheets of puff pastry to defrost.
- Make 2 chia eggs by combining chia seeds and water in a separate jug.
- Process walnuts and oats (if using) in a food processor until they form a crumble.
- Add lentils and walnut mix to a bowl (and almond meal, if using). Mix with a wooden spoon until combined.
- Add chia eggs, tomato sauce, BBQ sauce, Worcestreshire Sauce, Soy Sauce, Nutritional Yeast, Peanut Butter and herbs. Mix with a spoon until well combined.
- Take a sheet of baking paper the size of your baking tray. Lay a sheet of defrosted puff pastry over the baking paper. Spoon half of the mix into the centre of the puff pastry, forming a loaf shape.
- Thinly slice the apple, and lay the slices over the top of the lentil loaf.
- Cut the corners off the puff pastry.
- Cut the pastry in 1 cm wide strips from the lentil loaf out to the side on two opposite sides.
- Wrap the uncut ends around the lentil loaf. Criss cross the strips over the lentil loaf, alternating sides until the loaf is covered. You may need to use some non-dairy milk on the ends of the strips to help them stick.
- Decorate the top with Christmas shapes cut out of the puff pastry offcuts.
- Bake for approximately 30 minutes, until pastry is golden brown.
- You can make these ahead, and only part cook them the day before, and then reheat in the oven until crisp and golden prior to serving.